candy cane cookies

1 C sugar
2/3 C butter
2 eggs
2 tsp peppermint extract
1 tsp vanilla
3 C unbleached all-purpose flour
2 tsp baking powder
red food color
oven - 350*

1 - Beat sugar and butter in large bowl until creamy. Beat in eggs, vanilla and peppermint extract. Combine flour and baking powder; add to wet ingredients.
2 - Divide dough in half; tint half with red food coloring. Wrap each half in plastic wrap and refrigerate at least 2 hours.
3 - Divide each half into 32-36 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and shape into candy cane or ring.
4 - Bake on parchment paper at 350* for 8-10 minutes. Cool before removing from pan. Store in airtight container. Both dough and finished cookies freeze very well, up to 3 months.